Braised Celery Louvi Adapted from Rustica: Delicious Recipes for Village-Style Mediterranean Food By Theo A. Michaels. Ryland Peters & Small, 2020. Photography: Mowie Kay © Ryland Peters & Small, 2020.

LOUVI IS A TRADITIONAL CYPRIOT DISH that is a regular staple in most homes. It consists of small, creamy black-eyed beans/peas, cooked down with locally foraged horta (Greek wild greens) and these can be anything from dandelions to chard. Here, I've used celery instead of the greens as it takes on its own unique flavour and texture when slowly braised and makes a delicious change.

Black-Eyed Beans/ Peas 1 x 14 oz can, drained and rinsed

Celery 1 head

Olive Oil for frying/sautéing

White Onion

1 medium, sliced

Fresh Tomato 1, diced

Vegetable Stock 1 cup

Kalamata Olives 8, stoned/pitted and halved

Extra Virgin Olive Oil 2 Tbs

Juice of ½ a Lemon

Fat-Leaf Parsley Leaves a handful, coarsely chopped

Salt and Freshly Ground Black Pepper

1 TOP and tail the celery head and cut the sticks/stalks it into 3-inch lengths, reserving the fronds to garnish.

2 ADD a splash of olive oil to a saucepan and set over a medium heat. Add the onion and fry/sauté it for a few minutes until it starts to turn translucent but not brown, then add the celery and cook, uncovered, for a few more minutes.

3 ADD the tomato, season generously with salt and pepper, then add the stock, cover the pan with a lid or plate, reduce the heat and leave it to simmer for about 30 minutes, or until the celery softens but is not mushy (check it every so often).

4 ONCE the celery is cooked, remove the lid, add the olives to the pan, along with the cooked beans, and simmer for a few more minutes to reduce the cooking liquid until there is a thin layer left in the pan, then remove from the heat.

5 FOLD in the extra virgin olive oil, lemon juice and chopped fl at-leaf parsley and season generously with salt and pepper.

6 TRANSFER to a serving dish, chop the reserved celery fronds and scatter them over the top to garnish.